Makes about 10 or 11 250-ml portions, for less adjust the apples to sugar ratio accordingly. For every cup of juice, you will need roughly ¾ cups of sugar.
Crab apple jellyJune 7, 2020 Print
Recipe courtesy of Arlington Orchards, Arlington, P.E.I.
- 30 crab apple (or enough to yield 10 cups of juice)
- Enough water to cover the apples
- 8 cups sugar
- Take your crab apples and put them in a pot. The Balsom family use Dolgo crab apples. You’ll need 10 cups of juice, which usually requires about 30 apples.
- Add water just until you can see it then boil the apples on low to medium heat until they are soft.
- Take the pot off the stove and let it sit for several hours, overnight will work well.
- Strain the apples into another container, be careful not to squeeze the apples while you drain because that will make the jelly cloudy.
- Pour 10 cups of juice into a heavy pot and bring it to a boil over medium to high heat for 5 minutes. Then add 8 cups of sugar and boil for another 20 mins.
- Take off the heat and ladle into canning/mason jars.